Preheat oven to 450°F.

Spread cauliflower florets on a baking sheet.

Drizzle with 1 tablespoon olive oil.

Sprinkle with salt and pepper.

Toss to coat.

Roast until florets are browned, about 25 to 30 minutes, flipping once halfway through.

In a small stockpot, heat 1/2 tablespoon of oil over medium heat.

Add onions and saute until they turn brown (but are not caramelized).

Stir in curry powder and cook until fragrant, 1 to 2 minutes.

Add chicken stock, water, and cauliflower.

Cover and bring to boil.

Simmer until cauliflower is soft, about 5 minutes.

Puree the soup with a stand or immersion blender until smooth.

Return to pot if using a stand blender, reheat if necessary.

Add salt, pepper, and cayenne (if using) to taste.

Serve in bowl with a drizzle of honey.